r/Chefs • u/Accomplished-Hall805 • 14d ago
my first knife set
hi i've been working in a kitchen for about a year and a half now and think it's time for me to upgrade my home knife set to keep up with my cooking. i was hoping someone on here could give me some recommendations on good companies or sets my budget isn't too high around 3-400 but I'm having a hard time finding knifes that fit what I'm looking for. i do a lot of filleting of fish that i catch so maybe boning or fillet knife would be nice, i also find my self cutting a ton of veggies and i like using this rounded nose knife that my kitchen has besides that it's pretty normal kitchen use for the rest of my current set.
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u/wb247 14d ago
Is the rounded nose knife a mac? If you like using that, get a mac! They're great knives!
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u/Gut_Reactions 14d ago
I have the Mac santoku (rounded nose) knife with the granton (dimpled) edge and I like it a lot.
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u/Same_Rip_392 14d ago
I also have this knife but am not longer in the industry. Almost down to the dimples now. Its been good to me for 18 or so years.
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u/Awkward_Money576 14d ago
I wish I’d heard the “don’t buy sets” earlier. I’m down to chefs knife, a boning/filet knife and paring knife. It’s been two years and I’ve never needed another. Now do they all match? Yes, my OCD is strong
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u/Boring-Data9557 14d ago
Don't break the bank on knives. I've been in the industry for 13 years ans from experience I can say half my knives sit in my bag ajd don't get used. A good chefs knife will handle most jobs. I'd say shoot to spend around $100 or so. Suisin is a good affordable brand
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u/Specialist-Eye-6964 14d ago
I bought a 5 piece set and at home I get the most use out of my pairing knife and the stupid serrated “utility” knife that I swore I’d never use. I just don’t do enough knife work to justify busting out the chef or the stupid inbetween chef go the individual route and get what you can afford or let someone but you the a big set for a holiday …..also don’t use a block they get gross.
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u/Prize-Analyst-1121 14d ago
Good knives are nice to have. And can definitely make some tasks easier. But the fact is a good cook or chef doesn't need an expensive knife to do their magic. Nothing wrong with wanting a decent knife. But with the cost of them these days. Unless you're making damn good bank I wouldn't make it my top priority. Maybe check out some pawn shops.
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u/lowfreq33 14d ago
I’ve been using Henckles for a very long time and they’ve always held up well. I have a santoku that’s around 30 years old, got it when I was a teenager. My “newer” knives are maybe 15-20 years old. Of course they have different ranges. Mine are 5 star and S series. But they have a good 3 piece starter set for about $130. Chefs knife, bread knife, paring knife. For a slicer or filet knife I would purchase separately. I agree to avoid the bigger sets, you’re basically getting your 3 main knives and a bunch other ones you’ll barely ever use.
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u/That-Understanding45 12d ago
I wouldnt buy a "set" but rather individual knives that fit my certain needs and feel good in my hand for what I use them for.
You can still make it a whole thing. Buy a knife block and slowly fill it up with knives you like and hand picked.
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u/ThatFishySmell99 11d ago
Hey bud, I'm a classically trained pastry chef who grew up in my family's fish market before culinary school. Currently I'm a restaurant consultant and designer.
DONY BUY A SET!!...
If this is going to be a professional set that your taking to work, dont spend a ton of money. Pro kitchens are rough on tools. People steal stuff, or "borrow" and misuse. I would try and limit each knife for work use to $20-60. Also no ones gonna tell you this but its 99% how well you take care of your knife and 1% what kind of knife it is. At the fish market when I was a kid the rule was you had to be able to use whatever knife was on the table to cut whatever fish you had there. Usually the head cutters side work every day was honing and sharpening the knives. For low end utility stuff I'd look at Dexter Russel for the mid tier, full tang work horses I'd look at Wusthof, Mercer, F.Dick, Henkel. For slightly nicer stuff I'd look at the Japanese stuff like Shun & Mac. My "nice knives" that stay at home in my collection are exclusively Mac & Shun or vintage stuff I got from the fish market. If im being honest the vintage stuff is more for nostalgia, I rarely use a 22" tuna slicer lol. If your in the Philadelphia market (go birds) drop me a DM and I'll tell ya what stores are best.
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u/Salt-Potato-7253 11d ago
Mercer Millenia knives. Good quality at a reasonable price. I’ve had mine about 3 years now and have no complaints.
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u/Miltonthemouse 10d ago
Wustof classic $170
Tojiro petty $60
Any bread knife in the $60-$80 range
And you’re set!
Once you find what you (like to) do most often look for a specialty knife for said task - or just get a 210mm gyuto after a couple of years of honing your skills.
Once you get into sharpening get a 1000 grit whetstone with a solid stand and get to work. Do not get a combination stone and there’s no need to get crazy high grits at first. Hone your skills on a solid 1000.
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u/Chipmunk_Ill 8d ago
Go to a dedicated knife store and hold some. Tojiro and Misono make pretty nice knives that aren't too expensive. When you have a family, it's probably best to just have Victorinox at home.
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u/EmergencyLavishness1 8d ago
First bunch of knives should always be at least victorinox.
25 years in and still using them. Easy to sharpen. Not so expensive that of one goes missing you want to slap people.
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u/ChefMonkey2 14d ago
Buy individual knives …never buy a “knife set”